Cottage Spinach Roll

GETTING READY
1) In a bowl, sift the flour and 1/2 tsp salt.
2) In another bowl, beat the eggs lightly, pour half into the flour and mix with a palette knife.
3) Add enough of the remaining egg to make a stiff dough.
4) Knead till smooth, then chill for 30 minutes.
5) Meanwhile, wash and pick over the spinach.
6) Put into a saucepan with only the water that clings to it.
7) Cover and cook gently for 5 minutes.
8) Drain thoroughly, then shred.

MAKING
9) In a skillet, melt 2 tbsp of the butter, add the spinach and cook for 5 minutes, stirring occasionally.
10) Pour into a bowl and add the cottage cheese, nutmeg, half the Parmesan and seasoning.
11) Mix well.
12) Leave to cool.
13) Roll out the dough on a floured surface to a rectangle about 15 x 12 inches.
14) With along side nearest you, spread the filling over the dough, leaving a 1 inch border.
15) Fold the bottom border over the filling and roll up.
16) Pinch the ends together to seal.
17) Wrap the roll in a double thickness of cheesecloth, tying the ends with string.
18) In a large pan of salted boiling water, place the rolls, cover and simmer for 25 minutes.
19) Drain and unwrap the roll and place on a warmed serving dish.
20) Melt the remaining butter.
21) Cut the roll into thick slices, pour the butter over and sprinkle with the remaining Parmesan.